Baby Beet Greens with Garlic Scapes and Walnut Vinaigrette

  • 1 bag baby beet greens
  • 1 bunch garlic scapes
  • 3 Tbsp olive oil
  • 1/4 cup sherry vinegar
  • 2 tsp Dijon mustard
  • 3/4 cup walnut oil
  • 1/4 cup chopped, toasted walnuts
  • Kosher salt
  • Fresh cracked black pepper

Prepare the garlic scapes by slicing them very thinly. In a large frying pan, sauté the scapes in the olive oil. When they are tender, season them with salt and pepper and set them aside to cool. For the vinaigrette: in a large bowl combine the Dijon and sherry. Slowly add the walnut oil in a steady stream, whisking constantly. Season the dressing with salt and pepper to taste and add the walnuts. To serve: toss the greens with a small amount of the dressing, portion into bowls and garnish with the scapes. Makes about 4 servings, with dressing left over!

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